Cold and Hot Kitchen Operation / Cooking Leading to Commercial Cooking NCII

TVET Program Registration NTR No. 0713052216 & 0713052215

Course Description:

This course is designed to enhance the knowledge, skills and attitudes of the trainees on the preparation of salads, dressings, appetizers, pate's, terrines, galantines, sandwiches, canapes and garnishing, and platter / centerpieces decorations, breakfast and tea time food production.
This course is also designed to enhance the knowledge, skills and attitudes of the trainees on the preparation, portioning and plating of soups, hot appetizers and international main courses with vegetable, pasta, rice and potato dishes including preparation and portioning of meat, poultry, fish and seafood to various cuts for main courses. The course includes bakery and pastry production.

- 4.5 months theoretical lessons and actual cooking of international dishes.
- One month internship and 2 months externship in partner establishments
- Ingredients, manual and recipes will be provided

Course Schedules:

February 1 to June 15, 2013 plus 3 months OJT

*Fee subject to change without prior notice

Latest News and Updates